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5 | <head> | |
6 | <title>Olive Pita</title> | |
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16 | </head> | |
17 | <body> | |
18 | <h1>Olive Pita</h1> | |
19 | <div class="contents"> | |
20 | <dl> | |
21 | <dt> | |
22 | <a href="#sec1">Ingredients</a> | |
23 | </dt> | |
24 | <dt> | |
25 | <a href="#sec2">Directions</a> | |
26 | </dt> | |
27 | <dt> | |
28 | <a href="#sec3">Notes</a> | |
29 | </dt> | |
30 | </dl> | |
31 | </div> | |
32 | ||
33 | ||
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34 | <!-- Page published by Emacs Muse begins here --> |
35 | <p>Everything is the same as the basic <a href="Pita.html">Pita</a> with the following additions.</p> | |
3cb3fdfc | 36 | |
37 | <h2><a name="sec1" id="sec1"></a> | |
38 | Ingredients</h2> | |
39 | ||
40 | <ul> | |
41 | <li>~1/3 cup unpitted black olives (oil cured or fresh! Do not use | |
42 | canned olives)</li> | |
43 | </ul> | |
44 | ||
45 | ||
46 | <h2><a name="sec2" id="sec2"></a> | |
47 | Directions</h2> | |
48 | ||
49 | <ol> | |
50 | <li>Unpit and dice olives</li> | |
51 | <li>Mix up the dry ingredients as in the <a href="Pita.html">Pita</a> recipe</li> | |
52 | <li>Blend the olives in with the wet ingredients</li> | |
53 | <li>Resume the normal <a href="Pita.html">Pita</a> recipe</li> | |
54 | </ol> | |
55 | ||
56 | ||
57 | <h2><a name="sec3" id="sec3"></a> | |
58 | Notes</h2> | |
59 | ||
60 | <p class="first">The first time I made this a few friends said there should be more | |
61 | olives, and so the second time I made this I tried using a half cup of | |
62 | olives instead of a quarter cup. This was a horrible mistake because | |
63 | olives are very salty; more than a third of a cup is a bit much for my | |
64 | taste.</p> | |
65 | ||
66 | <p>I highly recommend using <a href="http://palestineoliveoil.com">Holy Land Olive Oil</a> in the bread (but cheap | |
67 | stuff works to coat the rising bowl, naturally), or some other very | |
68 | high quality olive oil. If you can buy it at a supermarket in the US | |
69 | (even somewhere faux-fancy like Whole Foods) then it isn't high | |
70 | quality. A proper olive oil imparts a delicious olive flavor | |
71 | throughout the bread with the occasional chunk of olive enhancing the | |
72 | flavor. I made a batch with grocery-store-expensive olive oil once and | |
73 | it was very bland comparatively. It is amazing how two tablespoons | |
74 | (ostensibly thrown in to control the yeast) of properly made olive oil | |
75 | can impart such a nice flavor.</p> | |
76 | ||
77 | ||
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3cb3fdfc | 105 | </p> |
106 | <p class="cke-timestamp">Last Modified: | |
f6d19803 | 107 | January 21, 2013</p> |
3cb3fdfc | 108 | </body> |
109 | </html> |